Warm Roast Veggie Salad With Lentils

4 kipfler potatoes, halved lengthwise
2 red onions, unpeeled and quartered
8 baby carrots, peeled
500g cauliflower, broken into florets
4 garlic cloves
8 sprigs thyme
4 tbs olive oil
400g canned lentils, drained and rinsed
2 tbs lemon juice
1 tbs honey
1 tbs ground cumin
kosher salt and freshly ground black pepper
100g baby spinach leaves
1 lemon, cut into wedges

Preheat oven to 200 degrees celsius (fan-forced).

Toss potatoes, onions, carrots, cauliflower, garlic and half the thyme in 2 tbs olive oil and place in a roasting pan. Bake for 35-40 minutes until tender.

Heat lentils in a pan with half a cup of water until boiling, drain and toss in remaining olive oil, lemon juice, honey and cumin and season with salt and pepper.

Arrange potatoes on each dinner plate, scatter with spinach leaves and top with baby carrots and cauliflower. Peel the ‘petals’ away from the onions and scatter over each plate.

Spoon the lentils on and around the vegetables and serve with lemon wedges and remaining thyme sprigs.